Fill a medium bowl with water and the juice from half a lemon. Remove the outer leaves from the artichokes until you reach leaves that are pale green or yellow. Cut off the spiny tops of the artichokes (you’ll want a very sharp or serrated knife). Trim the stems and slice the artichokes in half. If the choke seems a bit hairy, scoop it out with a small spoon; otherwise, leave it be. Slice the artichokes into eighths and place immediately in the lemon water to prevent them from discoloring. Heat a large skillet over medium-low heat. Add the white wine and 1 Tbsp. of olive oil. Remove the artichokes from the water - it’s good if they’re a bit wet – and add to the pan. Cover with a lid and steam for ten minutes, or until completely tender, stirring occasionally. If the pan becomes dry, you can add a bit of the lemon water to it. Remove the lid and slightly turn up the heat. Once the water has completely evaporated, add in 1 Tbsp. of olive oil. Sauté artichokes for two minutes, then add the garlic and sauté for one minute more. Finish with a healthy squeeze of lemon.Clean the ramps, remove the roots and roughly chop. Place ramps and chives into a food processor until minced. Then add ¼ cup olive oil, red wine vinegar, salt, and red pepper flakes. Blend until smooth. Serve as a dip for the artichokes.